In a non-stick skillet, heat a tablespoon of oil over medium-high heat. Add the frozen hash browns in a single layer, making sure not to overcrowd the pan. Cook them for about 8–10 minutes, flipping once to achieve a golden brown and crispy texture.

While the hash browns are cooking, crack the eggs into a bowl and whisk them with a pinch of salt and pepper. In a separate non-stick pan, set the heat to medium and pour in the eggs. Stir gently and continuously until the eggs are softly set but still creamy, about 3–4 minutes.

Next, cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Using a fork, mash the avocado until you achieve a creamy yet slightly textured consistency. Season with salt and pepper to taste.

Take a serving plate and layer the crispy hash browns as the base. Spoon over the mashed avocado, spreading it out evenly. Next, gently top with the fluffy scrambled eggs.

Finally, add a generous scoop of cottage cheese on top of the scrambled eggs. Sprinkle Everything But The Bagel seasoning over the dish for a delightful crunch.